Thai Spinach Cups Vegan Low Fat Recipes

THAI SPINACH CUPS (VEGAN/ LOW FAT)

Steps:

• To make Filling:.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook 5 to 7 minutes, or unil softened. Stir in soy crumbles, corn, and green onions, and saute 1 minute. Add chili paste, and cook 3 minutes more. Season with salt and pepper, and transfer to a serving bowl.
• To make Relish:.
• Combine cucumber, peanuts, and vinegar in medium bowl.
• Have guests make their own cups by placing small amount of filling into one spinach leaf and topping it with small spoonful of relish.

ROASTED ONIONS, POTATOES, AND SPINACH

Steps:

• Preheat oven to 400 degrees Farenheit.
• Lightly oil a large roasting pan.
• Mix oil and vinegar in a bowl, add garlic, salt, and pepper.
• Trim ends off onions, and cut into wedges from end to end.
• Cut potatoes in large wedges.
• Place potatoes and onions in bowl with dressing, toss well.
• Spread potatoes and onions in single layer in roasting pan, and sprinkle with water or vegetable broth.
• Roast 30 minutes, stirring only once or twice and adding more water or broth if needed.
• Add spinach, and cook for about 10 minutes more.
• Alternatively: Sautee spinach and top with potatoes and onions.

ASPARAGUS AND SPINACH EGG CUPS

Steps:

• Preheat oven to 350°F.
• Grease a 12 cup muffin pan or use silicone.
• Place warm pancakes or crepes in the muffin pan, pushing gently to form to the bowls.
• Bake for 4-5 minutes or until lightly crispy around the edges. Set aside.
• Melt butter in a skillet over medium heat. Add onion and asparagus then saute for 3-4 minutes. Add spinachh and cook for 3 minutes. Remove from heat and drain well. Set aside.
• Whisk together eggs, milk, salt and pepper.
• Scramble in lightly greased skillet over medium heat until just set. Remove from heat and fold in sauteed veggies.
• Fill pancake bowls with mixture.
• Top with cheese.
• Bake 7-10 minutes or until cheese has melted.
• Serve immediately.